Allyson Gofton - Coconut Feijoa Cake

Publish Date
Friday, 4 May 2018, 3:30PM
By Allyson Gofton

Here is a recipe for a sensational cake – which my friend Shirley has passed on to me.


  • 150 grams butter
  • 1½ cups caster sugar
  • 4 eggs, separated
  • 2 cups desiccated coconut
  • 2 cups self raisingflour
  • 1 tsp baking powder
  • 1 cup milk
  • 1 cup peeled and chopped feijoas


  1. Beat the butter and sugar together until light in colour and creamy in texture. Beat in the egg yolks.
  2. Fold in the coconut and sifted dry ingredients with the milk and fruit.
  3. Beat the egg whites until stiff and fold into the cake mixture.
  4. Turn into a well-greased and lined 23 or 25cm cake tin.
  5. Bake at 180ºC for 1 hour or until a cake skewer inserted in the centre comes out clean. Cool for 10 minutes before turning out.
  6. Dust with icing sugar before serving or cover with a lemon icing prepared from icing sugar, grated lemon rind and lemon juice.

Find more delicious recipes by Allyson here.

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